Pierre’s shrimp stir fry is your answer to busy nights. Light, fresh and full of flavour, it comes together in one pan with ...

In a microwave-safe bowl, cover the shiitake with water and microwave at high power for 2 minutes. Let stand until plump, about 10 minutes. Drain, rinse and pat dry. Thinly slice the mushrooms.

Place the bamboo shoots in a large saucepan, cover with 1.5 litres/2½ pints of water then bring to the boil. Allow to boil for 20 minutes until it turns more yellow. Remove from the water. Slice ...

The trailblazing owner-chef behind Melbourne’s Ca Com and Anchovy has released her debut cookbook. It shares her fresh spins on Vietnamese staples and deep cuts – like these speedy stir fried noodles.

Ingredients ½ cup vegetable oil, for shallow-frying 500 g good-quality squid with tentacles, cleaned 750 g line-caught king prawns, peeled, tail-on, deveined Fried garlic, 1 finely chopped long ...

Sharing the recipe, Good Food said: “Combine the classic flavours of chicken and chorizo with kale and rice for a substantial yet speedy dinner, taking less than 20 minutes to make.” ...

Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Stir in the greens and stir ...

Stir-fry for another 30 seconds, then add half the stock and chillies. Taste, season with fish sauce and cook for a further 30 seconds to 1 minute, or until the chicken is cooked through.

Mary Berry’s prawn and broccoli stir fry recipe Ingredients Two tbsp sunflower oil Two large shallots, very thinly sliced One red chilli, seeds removed, thinly sliced 2cm/¾in piece ginger ...

Mary Berry's version of prawn and broccoli stir fry is quick and easy to make, taking less than 30 minutes in total. With raw prawns, it is full of flavour and texture.